Drunken Chicken
A flavorful and comforting chicken dish with a rich tomato and sherry sauce, accented by raisins, almonds, and warm spices—perfect for a hearty, elegant meal.
Ingredients
Instructions
- Season the chicken breasts with salt, pepper, and sprinkle with garlic salt; dredge in flour.
- Brown the chicken in oil and butter in a skillet; then place in a 9 x 13-inch casserole dish.
- In the same skillet, cook chopped onion until transparent.
- Add parsley, tomato wedges with juice, ground cinnamon, cloves, brown sugar, sherry, and golden raisins; cook uncovered for 15 to 20 minutes to simmer.
- Pour the sauce over the chicken in the casserole.
- Sprinkle slivered almonds on top.
- Bake at 375°F (190°C) for 30 minutes until heated through and slightly browned.
Tips & Substitutions
For added flavor, marinate the chicken in dry sherry for a few hours before cooking. If you don't have golden raisins, you can substitute with regular raisins or even dried cranberries for a different twist. To enhance the dish, consider adding some sautéed mushrooms or bell peppers to the sauce, similar to other chicken recipes like Chicken And Mushrooms In Patty Shells.
Serving Suggestions
Serve the Drunken Chicken with fluffy rice or couscous to soak up the flavorful sauce. A crisp green salad or roasted vegetables pairs well, adding a fresh component to the meal. For a comforting side, consider serving it alongside Linda'S Squash Supreme, which complements the dish nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a baking dish, cover with foil, and warm it in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes. This helps maintain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Drunken Chicken contains roughly 2984 calories, with 16g protein, 128g carbohydrates, and 278g fat. It is an excellent source of dietary fiber (55% of the Daily Value), iron (53% of the Daily Value), and potassium (35% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1855mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken instead of breasts?
Yes, bone-in chicken can be used, but you'll need to adjust the cooking time. Bone-in pieces may require an additional 10-15 minutes of baking to ensure they're fully cooked. Just check that the internal temperature reaches 165°F (75°C).
What can I use instead of dry sherry?
If you don’t have dry sherry, you can substitute with white wine or a mix of chicken broth and a splash of vinegar for acidity. Avoid sweet varieties, as they can alter the flavor profile of the dish.
Is there a vegetarian version of this recipe?
Yes, you can create a vegetarian version by substituting the chicken with firm tofu or tempeh. Use vegetable broth instead of sherry and add more vegetables to the sauce, such as zucchini or bell peppers, to maintain a hearty texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).